Rainbow Swiss Roll

You can use your favorite buttercream, whipped cream, or Nutella for the filling. So good ^_^

For Cake:

75 g sugar

3 yolks

2 egg whites

1/2 tsp emulsifier (such as Sp, Ovalet, VX - can be purchased at specialty store for bakers, online, and/or Asian stores)

1 tsp vanilla essence

40 g flour

5 g cornstarch

5 g milk powder (I got mine full cream at Bulk Barn. You can use skim milk powder from Walmart or even coffee creamer)

a pinch of salt

50 ml oil

food color (I use 5 differ colors)

For Cream (I use Vanilla Swiss Buttercream)

60 ml pasteurized egg whites

226 g icing sugar

1 lb unsalted butter

a pinch of salt

1 tbsp vanilla essence (subs with other flavor according to your liking!)

Stove top steamer

Rectangular baking pan (as shown)

Parchment paper

Cooking oil

Ziplock bags or piping bags

Preheat steamer for about 15 minutes on high heat then turn heat to super low

In a bowl, mix dry ingredients (flour, salt, milk powder, cornstarch)

In a separate bowl, beat yolks, egg whites, sugar, emulsifier, vanilla essence until fluffy and thickened, over high speed

Lower speed to medium and beat in flour mixture

Beat in oil until combined well

Divide batter into 5 bowls and add food coloring into each bowl

Pour each colored batter into ziplock bags and snip the corner

Pipe batter alternating one to another on parchment lined baking pan which already greased with oil

Turn up oven heat to high again and steam cake for 10 minutes

On table, place a clean parchment paper and turn over steamed cake on paper

Peel off paper from cake that was used for steaming

Roll cake slowly and let it stand for 10 minutes

Mix egg whites with icing sugar then beat to combine

Beat in butter a little at a time until fluffy and creamy

Beat in a pinch of salt followed with vanilla essence

Unroll cake and spread buttercream

Reroll cake and slice to serve

Enjoy :)